Oriental pork with roasted sweet potato wedges

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5 min


2 to 3 servings

* PLUS Roasting Time: 25 minutes


  • 1 large sweet potato
  • 1 tsp olive oil
  • generous pinch salt
  • 1 pork tenderloin , about 375 g
  • 1 tbsp hoisin sauce


  • Preheat oven to 450F (230C). Generously spray or brush a baking sheet with a little vegetable oil. Peel potato and slice into wedges no thicker than 1 inch (2.5 cm). Toss in a bowl with olive oil and salt. Spread out on baking sheet, leaving room in centre for pork. Trim any fat from meat. Make 5 shallow diagonal slashes about 1/2 inch (1 cm) apart in top of pork. Using your hands, rub pork with hoisin until evenly coated. Place in centre of baking sheet, tucking narrow end of meat underneath. Roast in centre of 450F (230C) oven, stirring potatoes occasionally until tender and an instant-read thermometer inserted in pork reads 155F (70C), 25 to 30 minutes. If wedges are done before pork is fully cooked, remove wedges to a large plate and cover with foil. Once pork is cooked, remove from oven and let stand 3 minutes before slicing. Round out dinner with a salad and slices of whole-wheat bread. Have yogurt for dessert or sprinkle cheese on your salad and you have foods from all four essential food groups.

Nutrition (per serving)

  • Calories
  • 289,
  • Protein
  • 29.3 g,
  • Carbohydrates
  • 29.9 g,
  • Fat
  • 5.2 g,
  • Fibre
  • 2.2 g,